This lot is a mix of peaberry selections from several of the farms we purchase coffee from in the Antigua region. We had a lot separation from Candelaria a while back, but as you may or may not recall, it was a mere 7 bags - not uncommonly small for PB. It's a mutation of sorts, one bean dies, the other becomes misshapen into the round, solid mass we're used to seeing. Being the exception and not the rule means scarcity, and so this year the Zelaya family combined all the peaberry from their Antigua farms in order to make a single, much larger quantity, lot. And really, Antigua is not that large of a city, and so this lot is definitely in the realm of "single origin". Putting this one on the cupping table with "regular" bean lots from Antigua, it cups quite different, harnessing juicy fruits and with an ultra sweet finish.
This PB lot from Antigua cups with convincing sweetness and acidity, and a backdrop of spice and fruited top notes. The dry grounds have a sweet chocolate note to them along with red raisin and caramel. The sweet aspects build with hot water, and a bit of plum and mulling spices come up off the break. This is a bodied coffee for certain, and the deeper the roast, the weightier the mouthfeel. At City+ the hot cup has developed sugar sweetness and malic acidity shimmers. As it cools, flavors of dark berries and stone fruits, like plum and peach, share the spotlight. The acidity remains well-defined and refreshing, with a near sparkling mouthfeel. A flavor of raw sugar holds on tight through the finish, and along with a note of cinnamon stick, makes for a well-rounded brewed coffee. Full City roasts will definitely make a fantastic SO espresso too.